Breakfast just got delicious with these Scrambled Egg Chorizo Stuffed Poblanos! In this recipe, poblano peppers are roasted and stuffed with scrambled eggs, bell peppers and chorizo sausage before being topped with cheesed baked!
I love having breakfast for dinner. Dessert for breakfast. And lunch for well… lunch I guess.
My husband and I were recently given a few garden fresh poblano peppers and I instantly knew what I was going to make with them. I’ve had this recipe brewing in my brain for a while now! And since poblanos are pretty agreeable with most people’s pallets being that they’re not too spicy, deliciously smoky when roasted and ummm awesome… I thought today is the day we are having breakfast for dinner! So I cranked out some delicious, stuffed, breakfast poblanos!
OH! And a huge THANK YOU to Ken for hooking us up with these peppers! They were the bomb!
Preheat the broiler on high then wash and place on a foil lined parchment paper. Once your oven is ready to go place the sheet pan on the middle rack and roast until charred. About 15-20 minutes, just be sure to rotate them half way every 5-7 minutes to get them charred all over. Oh! And please use tin foil because… broiler + parchment paper = you’re homeless. How could I forget this?
So you’re going to need some onions, peppers and garlic!
Why all that jazz is going on in the oven, I diced up half of the red onion, yellow onion and red pepper. Keep the dice on the small side for even cooking k?
Remove the peppers once they are blistered and charred.
Immediately place them in a bowl and cover with plastic wrap or place in a paper bag and close it tight so it can do its thing.
While the peppers are steaming, place 8 whole eggs into a bowl… I like to use a measuring cup, it makes for easy pouring and less of a chance I spill it all over the place.
Pour in a little heavy cream. I eyeball it… but around 2 tablespoons.
In a large pan over medium heat, I added a little olive oil and sauteed the onions, sprinkled with a little kosher salt, until soft translucent.
Next, add in the peppers and garlic. Stir for one minute until the garlic is slightly golden.
Now you’re not going to need a whole pound of this, only about a third. I wrap the rest of it up and freeze it for later. This chorizo is a Mexican-style ground pork sausage that is usually made with chili peppers. My chorizo says that it’s HOT… but I didn’t think so, but use whatever heat level you’re comfortable with.
Then add in a third of a pound.
Next cook it all the way through then reduce the heat to low.
Then once the pan had a chance to cool down, slowly pour the eggs directly into the sausage and onion mixture.
Next, cook the eggs low and slow, scraping the pan until the eggs are scrambled.
Then remove off of the heat and set aside to cool a tad.
Next, the peppers should be all steamed and ready to be peeled.
I’m not going to lie to you and say it’s easy.
It did take me about 20 minutes to peel and remove all the seeds for these four peppers. I’m sure with practice it would or could get better. What I can tell you is that you don’t need gloves for these peppers, just take your time. I made a long slit to get in and remove the seeds, then I carefully turned the pepper inside out and scraped out any stragglers. They may tear a little but that’s okay, nobody will care once they see what’s for dinner… or breakfast. Brinner? No. That’s dorky.
Next, stuff each pepper with a quarter of the egg mixture.
Then top with some freshly grated pepper jack cheese. Monterey Jack is fine too. I use about a quarter cup shredded on each pepper.
Finally, bake in a preheated 350° oven for about 20-25 minutes.
My husband topped his with a little Cholula hot sauce… I liked mine with a little chopped cilantro. These were over the top delicious! I served my stuffed pepper with some marinated tomatoes and it was the perfect dinner!
I really wish you could taste this! Next time I’m making a double batch and invite ya over!
Scrambled Egg and Chorizo Stuffed Poblanos
- 4 large poblano peppers
- 1/2 red onion, diced small
- 1/2 yellow onion, diced small
- 1/2 red bell pepper, diced small
- 2 garlic cloves, minced or pressed through a garlic press
- olive oil
- 8 large eggs
- 2 tablespoon heavy cream
- 1/3 pound ground chorizo
- 1 cup grated pepper jack, or monterey jack cheese
- chopped cilantro, for serving
- Preheat broiler to high.
- Wash and dry your peppers before placing them on a foil-lined baking sheet. Slide the pan onto the center rack of your oven and broil for 15-20 minutes, rotating half way every 5-7 minutes, until blistered and charred.
- Then immediately, place the peppers directly into a bowl and cover with plastic wrap to steam. Set aside.
- Meanwhile, in a large measuring cup or bowl, whisk eggs and heavy cream. Season with salt and pepper if you'd like.
- In a large skillet, heat olive oil over medium heat. Saute onions with a pinch or two of salt until soft and translucent. Add diced red pepper and minced garlic and cook for one minute or until garlic is slightly golden.
- Add in the third pound of ground chorizo and cook until browned. Reduce heat to low and pour in whisked eggs. Cook low and slow until eggs are fully cooked and scrambled. Remove off of heat and let cool.
- Meanwhile, preheat oven to 400°.
- Remove peppers from the bowl and gently peel the skin off and discard. With a knife, make a slit lengthwise and remove all seeds.
- Stuff the peppers with scrambled egg mixture and place in a lightly oiled baking dish. Top each with a quarter cup of freshly grated cheese and bake for 20-25 minutes or until the cheese is melted and golden.
- Once baked, let cool for 5 minutes. Top with fresh cilantro and serve.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!